Moroccan Leg of Lamb
This Moroccan spiced lamb leg is marinated in a flavorful wet rub and taken to the grill. Here it is cook in as little as 30 minutes, depending on your preference, sliced and served. A fancy dish without all the hoops
Servings: 5 People
- 1 3-4 pound boneless lamb leg
- 1/3 cup fresh chopped cilantro, loosely packed
- 1/4 cup fresh chopped mint, loosely packed
- 1/4 cup olive oil
- juice of 2 lemons
- 4 cloves garlic, peeled
- 2 teaspoons kosher salt
- 1 1/2 teaspoons powdered cumin
- 1 teaspoons ground coriander
- 1 teaspoon fresh ginger, roughly chopped
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- Remove any excess fat from the surface of the roast. Place lamb leg a glass baking dish and set aside while you make the seasoning rub.
- Add all remaining ingredients, except olive oil, to a food processor and puree mixture. Slowly stream the olive oil in through the top of the lid and continue processing until mixture is well combine. Taste for salt content and add more if needed. Apply mixture all over lamb leg cover with plastic wrap and let marinate in refrigerator for 4-12 hours.
- Preheat your grill for medium heat. Tie lamb leg with kitchen twine if it has been butterflied. If there is some bone still remaining, then don't worry about this step.
- Place the lamb on the grill grate and cook over direct heat for 40-60 minutes, or until the desired doneness is reached. Turn occasionally to prevent burning. Lamb is well done at 170 degrees, 160 for medium, 150-155 is considered medium rare.
- Remove lamb leg from grill and loosely tent with aluminum foil. Let meat to rest for 5-0 minutes before carving. Slice into 1/2 inch thick slices and serve with potatoes, roasted carrots, and/or couscous.